LACTOSE IN HUMAN-NUTRITION

The disaccharide lactose is naturally present as a component of foods in milk and dairy products. In the gastrointestinal tract, lactose is hydrolysed by the enzyme P-galactosidase (lactase) into glucose and ga lactose. These components are absorbed. In most people lactase activit y decreases at the age of approximately 2 years of age. After this lac tose intake can cause symptoms of bloating, flatulence, abdominal pain and diarrhoea due to the lactose reaching the large intestine. This p henomenon is called lactose intolerance. It is generally recommended t hat these people abandon the consumption of milk and dairy products. H owever, most lactose-intolerant people are able to digest small amount s of milk (approximately 200 ml). They can also consume cheese without (hard and semi-hard cheese) or only low lactose content (only present in 10% of soft cheese). These products are a very Important source of calcium.